Jess Gaertner

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Blueberry Goat Cheese Crumble Ice Cream

Jessica Gaertner

You know when you create something that is just BEYOND good.  When you're eating it and you're thinking to yourself, I need to figure out how to sell this sh@#$ it's so good?  Well, this Blueberry Goat Cheese Crumble Ice Cream recipe is that, for me.  I was high-fiving myself, shimmying around the kitchen, and smirking self-confidently all over the house after this one came out of the ice cream maker. 

Let's be real friends, I make a lot of ice cream on this blog and I'm going to say, hands down, this is my favorite ice cream OF.ALL.TIME. ALL TIME.  I was inspired a long time ago by someone posting about getting Blueberry Goat Cheese Ice Cream at an ice cream shop, and I felt BETRAYED that I didn’t have access to said ice cream here. So what’s a girl to do when she wants Blueberry Goat Cheese Ice Cream but she doesn’t HAVE IT? Well, she makes her own that is Paleo-ish (minus the goat cheese), and decadent, and tastes like cheesecake. 

This is the stuff ice cream dreams are made of ya'll. So, full dislaimer, my family thinks I'm crazy because of the way we eat.  Like straight up weird because we don't have a lot of conventional foods, and my dad laughs at me when I talk about "grass-fed" this, or "free range" that.  He also laughed at me the whole day when I explained to him that I was going to make him ice cream out of coconut milk and goat cheese.  He was overheard on the phone talking to his sister about what I was doing and she said, and I quote "Well maybe I should have some of that goat cheese ice cream so I won't eat any of it." Translation: that sound disgusting, and you're the weirdest niece of all my nieces.

Fast forward several hours later, and MY DAD LOVED IT.  He ate his whole bowl, and then pondered aloud how he could take some leftovers home with him.  MY DAD. Who eats candy, carne guisada, and fried everything LOVED my goat cheese ice cream.  I seriously died that day.  Anywho, this was a huge hit, grandpas, spouses, and BOTH of my kids ate every last bit. If you could make one thing from my blog, this is it folks.  Bold statement, I know, but I mean it ya'll. GO FORTH AND GOAT CHEESE YOUR ICE CREAM. You won't regret it!

Blueberry Goat Cheese Crumble Ice Cream

Ingredients:

  • 2 1/2 cups fresh blueberries

  • 1/3 cup coconut sugar

  • 1/3 cup water

  • 1 1/2 tbsp lemon juice

  • 2 tsp tapioca starch (arrowroot can be subbed here)

  • 2 tbsp water

  • 8 oz goat cheese

  • 2 (13.5 oz ) cans of full fat coconut milk

  • 1/2 cup maple syrup or honey

  • 3 egg yolks

  • 1/2 tsp vanilla bean powder or 1 tsp vanilla extract

  • 16 .3 oz package of enjoy life foods sugar crisp cookies (or your favorite gluten-free sugar cookie), crushed into bits

Directions:

  1. Combine blueberries, coconut sugar, 1/3 cup of water, and lemon juice over medium-high heat and stir to combine well.

  2. Bring to a low boil for 5 minutes, until blueberries begin to soften and burst. Reduce to low heat, and simmer for about 5-10 minutes until mixure begins to thicken.

  3. In a separate bowl, whisk tapioca starch and water together until mixed well. Slowly add starch/water mixture to blueberry sauce, whisking as you do so.

  4. Simmer for 2-3 more minutes on low heat, until sauce thickens. Remove from heat and store in a bowl or jar to cool completely before using. (You may want to store in fridge or freezer to speed up cooling process)

  5. In a medium saucepan, add coconut milk, yolks, maple syrup, and vanilla powder, whisking vigorously to incorporate.

  6. Place saucepan over medium heat, and bring to a low boil while continuing to whisk frequently to prevent sticking.

  7. Once mixture reaches low boil, remove immediately and transfer mixture to a bowl. Add in goat cheese, and whisk until goat cheese is fully melted. Place mixture in the fridge or freezer and allow to cool completely.

  8. Once ice cream base is cooled COMPLETELY, add to ice cream maker and churn according to manufacturers instructions.

  9. Once ice cream is completed, pour mixture into an aluminum loaf pan. Gently spoon desired amount of blueberry mixture and sugar cookie topping onto ice cream and then swirl with a spoon throughout to mix loosely.

  10. Store in freezer until ready to consume or enjoy immediately! (Note: you may need to let ice cream thaw on counter prior to consuming if frozen)